Breakfast Lemon Cake

This is a moist, delicious cake that gets rave reviews everywhere I take it! You can substitute vanilla or lemon for the cheesecake pudding, though I would lean toward the vanilla….I’m not a big fan of the lemon flavored pudding!

Cook time: 40 Min  Prep time: 10 Min  Serves: 16 – 20

Breakfast Lemon Cake
Breakfast Lemon Cake

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients:

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1 box lemon cake mix

1 box instant cheesecake pudding mix (4 serving size)

1 c ricotta cheese (whole milk)

1/2 c vegetable oil

4 large eggs, beaten

2 tsp lemon extract

1/2 c sugar

2 tsp ground cinnamon

Directions:

1. Preheat oven to 350 degrees. Lightly spray a 13” x 9” baking dish with non-stick cooking spray.

2. In a large bowl, beat together cake mix, pudding mix, Ricotta cheese, oil, eggs and lemon extract on medium speed for 2 minutes. Pour into prepared pan.

3. Mix together sugar and cinnamon, sprinkle over cake batter. Swirl sugar/cinnamon mixture into batter.

4. Bake for 35- 45 minutes, or until a toothpick comes out clean. Allow to cool slightly, cut into squares.